Taiwanese Sun Cake Recipe (Tai Yang Bing)
Sun cake, or tai yang bing, is a popular Taiwanese dessert originating from the charming city of Taichung. Made with condensed malt sugar (maltose), its shape resembles the sun, which is how it got its name.
Ingredients
For water dough
- Plain flour – 110g
- Maltose – 1/4 tbsp
- Sugar – 15g
- Shortening – 45g
- Corn oil – 1/4 cup
- Warm water – 1/4 cup
- Salt – 1 teaspoon
For oil dough
- Plain flour – 75g
- Shortening – 45g
For filling
- Icing sugar – 80g
- Maltose – 20g
- Plain flour – 25g
- Butter – 20g
- Warm water – 1/2 tbsp
For egg wash
- 1 egg + 1 teaspoon water (lightly beaten)
Instructions
For water dough:
- Take a bowl and pour warm water into it. Dissolve maltose in it and add in all the other ingredients to form smooth dough.
- Once done, divide the dough in 10 equal portions.
For Oil Dough:
- Take a bowl and properly mix all the ingredients until it forms smooth dough.
- As done for the water dough, divide the prepared dough in 10 equal parts.
For Filling:
- Repeat the same method as done for water dough.
For Making tai yang bing:
- Take a work surface and spread flour on it. Carefully, compress the water dough till it flattens and put the oil dough in the middle.
- With the oil dough, wrap the water dough, and close the edges. Form a smooth round ball.
- Roll the dough in a way that it takes up the shape of a rectangle. Now, roll it up into a Swiss roll and place it perpendicular.
- Roll the dough into a rectangle shape again and again, roll it up like a Swiss roll.
- Once done, place the roll in the standing position and using your hands, flatten the dough. Make sure the closed edge faces the work surface.
- Into a circular shape, roll the dough. Remember to roll it wide enough to enclose a ball of filling inside it.
- Put the filling ball in the center, wrap the water-oil dough around it and seal the edges.
- Make sure the sealed edge is facing the work surface and carefully, into a circular shape, roll the dough, making it about 7cm-8cm.
- Transfer it to a baking paper-lined baking tray.
- Repeat the same process for other balls.
- Remember to brush a little egg wash onto the surface. Bake for 11 to 12 minutes on 200C.
- Once golden brown, keep them aside to cool down and voilà.
Nutrition
Calories: 265kcalCarbohydrates: 26gProtein: 3gFat: 17gSaturated Fat: 6gCholesterol: 28mgSodium: 232mgFiber: 1gSugar: 9g
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